14 Fun Facts About Tarragon You Didn’t Know
Tarragon is a culinary herb that has been used for centuries to flavor various dishes. In this article, we will discuss 14 fun facts about tarragon you may not have known.
Table of Contents
- 1 Tarragon is a perennial herb in the family Asteraceae.
- 2 Tarragon contains antioxidants.
- 3 Tarragon was brought into North America by French settlers.
- 4 Tarragon is native to Europe, Western Asia and Southern Russia.
- 5 Tarragon has been used for medicinal purposes for centuries.
- 6 Tarragon Plant Grows to Be 18-24 Inches Tall.
- 7 There are 3 types of Tarragon, French, Russian and Mexican.
- 8 The French Refer to Tarragon as “The King of Herbs”.
- 9 Tarragon can be grown indoors as well as outdoors.
- 10 To Enjoy Tarragon’s Full Flavor, Chop It Up or Grind It Fine.
- 11 Tarragon tastes like licorice or anise.
- 12 The plant has been used for centuries in cooking.
- 13 Tarragon can be grown from seed or by root division.
- 14 Tarragon’s culinary uses.
Tarragon is a perennial herb in the family Asteraceae.
Tarragon is a perennial herb in the family Asteraceae. This herb is found in parts of Asia, Europe and North America.
Tarragon contains antioxidants.
Tarragon contains antioxidants which can help fight inflammation and promote liver health.
Tarragon was brought into North America by French settlers.
The French settlers brought tarragon into North America in the 17th century, where it was quickly embraced by early American cooks. It’s been used as an herb for cooking with foods such as eggs, meat, sauces and salad dressings.
Tarragon is native to Europe, Western Asia and Southern Russia.
Tarragon has been cultivated since ancient times and is native to Europe, Western Asia and Southern Russia. It grows wild along roadsides and was most likely brought to North America by European settlers during colonial times.
Tarragon has been used for medicinal purposes for centuries.
Tarragon has been used for medicinal purposes for centuries by ancient civilizations like China and Greece. The Greeks used tarragon as an aid to relieve heartburn, nausea and stomach aches.
Tarragon Plant Grows to Be 18-24 Inches Tall.
Tarragon grows to be between 18 and 24 inches tall, and the leaves are narrow and elongated. The plant thrives in dry soil, but it does not do well in full sun or when exposed to cold temperatures. Tarragon produces small white flowers during its blooming season from June through September.
There are 3 types of Tarragon, French, Russian and Mexican.
Russians use it as a spice in cooking, while the French use it more for sauces and vinegar, and Mexican’s use it for flavoring.
The French Refer to Tarragon as “The King of Herbs”.
The French refer to tarragon as “the king of herbs” because they use it so often in their cooking. Tarragon has a strong flavor and is often used for sauces, vinaigrette, or salads.
The French also enjoy using tarragon with fish, chicken, eggs, mushrooms and vegetables. Tarragon’s unique taste makes it an excellent complement to many foods.
Tarragon can be grown indoors as well as outdoors.
Tarragon is a versatile herb that can be grown indoors as well as outdoors. The best way to grow tarragon is in a container or pot with rich, moist soil and lots of sun.
If you’re growing tarragon indoors, it’s important to use an organic fertilizer because the plant doesn’t get enough nutrients from indoor lighting alone.
Tarragon plants are delicate, so they need protection from the wind and cold weather conditions by being brought inside when necessary.
To Enjoy Tarragon’s Full Flavor, Chop It Up or Grind It Fine.
Tarragon leaves are most flavorful when they are chopped up or finely ground. This is because the plant releases an essential oil that has a flavor profile which includes green, herbal, and licorice notes.
The tarragon’s taste will be compromised if it is used whole, as the herb does not release enough of its aromatic compounds to create a strong flavor.
Tarragon tastes like licorice or anise.
Tarragon is a herb in the sunflower family. It has an intense, slightly sweet aroma and tastes like licorice or anise, with a hint of pepper. The flavor becomes more pronounced as it ages.
The plant has been used for centuries in cooking.
Tarragon leaves are typically chopped up before being added to the dish or cooked in oil so they release their flavor more easily.
Tarragon can be grown from seed or by root division.
Tarragon is a perennial herb that can be grown from seed or by root division. It grows best in light, well-drained soil and requires only moderate watering during the growing season.
Tarragon will produce its flowers in late summer to early fall, and these should be harvested before they go to seed for maximum flavor.
Seed: To grow tarragon from seed, the seeds should be planted in pots and started indoors 8-10 weeks before the last frost date for your area. Plant 2-3 seeds per pot to allow for successful germination.
The soil should be moist but not wet and covered with 1/4 inch of organic mulch. Tarragon prefers full sun, so position it accordingly.
Root Division: To grow tarragon from root division, break up a mature plant and discard the oldest bottom leaves. Plant individual roots in pots filled with potting soil and cover them up to their necks with soil. Keep the plants well watered until they are established or you may transplant them outdoors once all danger of frost has passed.
You can also plant sections of rhizomes that have at least two nodes along each side – but these take longer to become established than roots cut into pieces and planted in moist soil.
Related Article: How to grow Russian Tarragon at home from seed
Tarragon’s culinary uses.
Tarragon is a culinary herb with a licorice-like flavor. Tarragon is popular in European cuisine, especially French and Spanish dishes. In Europe, tarragon typically goes well with eggs, fish, chicken and pork.
In addition to adding it to food as an ingredient for cooking or sprinkling it on top of the dish before serving, tarragon can also be used in drinks like herbal tea or mixed into vinegar to make salad dressing.